About
the
story
of
limoncello
again
the
internet
is
rich
and
amusing.
The
most
logic
explanation
is
that
limoncello
has
the
roots
in
previous
existing
liquors
like
rosolio,
which
for
rosolio
maraschino
go
back
to
the
medieval
times.
The
oldest
written
recipe
for
it
dates
back
to
the
16th
century
from
a
Dalmatian
Dominican
monastery
in
Zara.

There
is
something
that
makes
the
making
of
limoncello
in
the
States
different.
As
it
is
not
easy
to
find
high
percentage
alcohol
for
alimentary
use,
you
have
to
reply
on
the
best
substitute,
vodka.

The
whole
proceeding
takes
some
time,
but
then
you
will
be
satisfied
with
the
results.

Wash
the
lemons
carefully.
Than
peel
the
zest
of
the
lemons.
Remember
to
use
just
the
yellow
part
as the
white
part
gives
a
bitter
taste.
With
the
help
of a
fennel
put
the
lemon
zest
with
the
vodka
inside
the
bottles.

Keep
away
from
light
and
heat
for
two
weeks.
After
two
weeks
take
two
cups
of
water
and
with
the
help
of
heat
dilute
the
sugar
in
it.
I
use
a
good
organic
sugar
that
has
a
good
taste.
Now
filter
the
liquor
with
a
strainer
or
even
if
you
like
with
a
cloth.
Add
the
water
and
sugar
to
it.
The
difficult
part
now
is
that
if
you
wait
one
more
week
the
limoncello
will
get
better.
But
imagine
friends
and
family
being
impatient
to
taste
it.

To
enjoy
the
limoncello
it
has
to
come
out
of
the
freezer.
Should
the
limoncello
freeze
it
might
mean
that
you
added
to
much
water.

I
also
put
the
glasses
in
the
freezer
to
give
a
more
refreshing
feeling.
I
mainly
consider
limoncello
a
summer
drink.
It
brings
back
good
memories
to
me
sipping
it
under
the
Roman
sky
on
the
balcony
after
a
good
dinner
with
fresh
fish.